Golden Easter Bread
Description
Perfectly complements tea and coffee. Check out my recipe, I'll tell you in detail. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's get started!
- 2
Step 2
2. First, you need to make the starter. To do this, dissolve the yeast, salt, and sugar in warm milk (38-39 degrees Celsius).
- 3
Step 3
3. Add two to three tablespoons of flour, dissolve it, and leave the starter in a warm place for 10–15 minutes. I place it on the radiator and cover it with a towel.
- 4
Step 4
4. When the sponge is covered with small bubbles, like a foamy cap, it is ready. Add the melted butter, sour cream, and eggs, then mix well.
- 5
Step 5
5. Add part of the flour, turmeric, and start kneading the dough, first with a spoon, then with your hands on the table.
- 6
Step 6
6. The dough should not be stiff, but rather sufficiently dense and pliable. Let it rise in a warm place, covered with a towel, for 1.5 hours.
- 7
Step 7
7. Pour boiling water over the raisins, let sit for 5 minutes, then drain all the water. Add the raisins to the risen dough, knead with your hands (the dough), and work it back into a ball.
- 8
Step 8
8. Divide the dough into 4 parts. Grease the molds with vegetable oil, place the dough inside—it should fill no more than one-third of each mold, as it rises significantly. Put the molds in a warm oven and let the loaves rise for 30–40 minutes. When the dough rises almost to the rim of the molds, turn the oven on to 180°C (356°F) and bake the loaves for 30–40 minutes, until golden brown. I'd like to comment on the molds: I bake using thick-walled aluminum molds, which are very convenient—they never cause the loaves to burn or stick. I've also liked non-stick and silicone molds, but I still recommend greasing them, as this helps extend the mold's lifespan. If you want to use paper molds, I suggest placing them inside aluminum molds—this way your baked goods won't let you down. I've had cases where paper molds lost their shape under the weight of the dough, so I now only buy paper molds for small loaves.
- 9
Step 9
9. Let the finished paskhas cool in the mold, then carefully remove.
- 10
Step 10
10. For the glaze, you will need chilled egg white and 3 tbsp of powdered sugar. Using a mixer or electric whisk, beat the egg white at low speed first. Once the mixture is sufficiently aerated, increase the speed and continue beating until stiff peaks form. Then add the powdered sugar and mix to form the glaze.
- 11
Step 11
11. The glaze is ready! The consistency of the glaze will be smoother after adding the powdered sugar. You can add a few drops of lemon juice.
- 12
Step 12
12. On Easter, apply icing and sprinkles. Have a bright holiday!